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Thank you so much for subscribing to our email list. I want to assure you that your information is not shared in any way, and you will not be bombarded with emails. This new section of our site will be updated regularly with recipe ideas, suggestions, and details about our products to enhance your experience. Some of the recipe guidance is inspired by how I've delighted guests with the sauces, while other ideas and tips have been contributed by customers who think outside the box. I love receiving emails that say, "Have you ever tried this?" Please share your creations with me, and I'll pass them on to your fellow pickle enthusiasts. - Phat Phil
Discover recipes, ideas, uses, and tips for incorporating Phat Sauces into your meals.
To create a creamy and flavorful dip, blend together the Original Dill Phat and sour cream until smooth. Use a ratio of four parts sour cream to one part Dill Phat. Once blended, season the dip with a pinch of dried dill weed, as well as salt and pepper to taste.
In a bowl, whip the Dill Phat and yogurt together until smooth. stir in the onion powder and fresh dill. Salt & Pepper to taste.
In a bowl, thoroughly combine Pickle Phat, yogurt, and sour cream. Mix in onion flakes, onion powder, garlic powder, and chives to evenly distribute flavor.
Add the Dill Phat into the cream cheese and whip until smooth. Stir in the garlic, onion, and dill to evenly distribute ingredients, then fold in the chopped pickles with a spoon.
Mix Pickle Phat, mayonnaise, and garlic powder in a bowl. This simple aioli enhances the taste of cold cuts, burgers, and chicken sandwiches, and is perfect for dipping chips, fries, or veggies.
In a small bowl, combine all the ingredients and whip thoroughly.
Combine the mayonnaise, onion powder, dill and Pickle Phat and mix until smooth. Stir in the minced pickles to distribute evenly. Chill for 30 minutes before use.
Combine Original Dill Phat, Greek yogurt, sour cream, and lemon juice together. Whip the mixture until it becomes creamy. Gently mix in the cucumbers and dill.
Elevate any salad with Phat Sauces for an extraordinary taste experience!
In a jar with a secure lid, mix the Pickle Phat, lemon juice, Dijon mustard, salt, pepper, fresh dill, and olive oil. Shake well before using.
In a food processor, add the Pickle Phat, avocado, fresh dill, honey, and garlic powder. Blend until smooth. With the food processor running, drizzle the oil in and blend until dressing is creamy.
Thoroughly combine the pasta and Creamy Dill Dressing, coating the pasta. Add the tomatoes, pickles, red onions, and dill, mixing gently by hand. Chill for 30 minutes before serving.
In a mixing bowl, combine the cabbage, carrots, scallions, and lemon juice. Add the Sweet Phat and mix thoroughly using your hands. Season with salt and pepper to taste.
In a bowl, whisk together mayonnaise, mustard, Pickle Phat, dill, salt, and pepper. Add the eggs and diced pickles and gently stir.
Mix beans, peppers, and onions in a bowl. In another bowl, whisk Sweet Pickle Phat, oil, salt, and pepper. Combine dressing with bean mixture and refrigerate until well chilled before serving.
Phat Sauces include all types of brines and can be used as marinades and glazes as well. Let me define them for you before we delve into specific recipes.
A marinade is a seasoned liquid mixture used to flavor and tenderize meat, seafood, or vegetables before cooking. Its primary purpose is to enhance the flavor and texture of the food by infusing it with herbs, spices, acids, and oils.
A glaze refers to a flavorful coating that forms on food as it cooks. It enhances the flavor of the food by adding a layer of taste and improves the appearance and texture of dishes. Glazes can be applied before or after cooking. They can add a shiny finish, seal in moisture, or even create a delightful crunch when caramelized. A glaze can be sweet, savory, or tangy, depending on the desired effect!
Brine refers to a mixture of water and salt (sometimes other ingredients like sugar, herbs, or spices). It’s used to soak and marinate food items before cooking or preserving them. Historically, brining was used to preserve meats and fish without refrigeration. Today, the main reason for brining is improved flavor and texture. The salt and other flavors in the brine infuse the meat, making it more flavorful. Brining also tenderizes and moisturizes meat, , enhancing its juiciness and tenderness.
Whip the Lemon Juice into the Sweet Phat to form marinade.
Place the raw protein into a Freezer Bag with the marinade. Seal the bag airtight & air free; refrigerate for at least 4 hrs. Remove the meat from the Phat, let it rest 30 minutes prior to cooking. It can be Baked, Fried, or Grilled to minimum internal temperature of 165 F.
Whip the Dill Phat, Dill weed, lemon juice, and zest together. Brush or spoon (1 tbsp) the glaze over fish filets and bake at 350 F for 10 minutes. Re-Glaze (1 tbsp) fish filets and bake until reaching minimum internal temperature of 145 F. (generally additional 6-8 min)
Whisk together the Dill Phat, vegetable oil, Dijon, and garlic. Combine the chops and marinade in a freezer bag. Seal the bag, ensuring it's airtight and free of air, refrigerate for at least 4 hours. Remove the chops from the marinade and cook to minimum internal temp. 165°F. Heat the marinade to low boil and remove from heat, whisking in the yogurt.
Phat Sauces can enhance your favorite vegan, vegetarian, or vegetable dishes.
Whisk the olive oil, Pickle Phat, oregano, garlic, and paprika together. Slice caps into ¼ inch strips and toss with marinade. Add to HOT sauté pan, cook 20-30 seconds and rest caps for a minute. Spread Dill sauce on warmed pita, add Portabellas, and top with tomatoes & red onion.
I will generally wash and quarter the potatoes and cook them to within about 5 minutes of done, then toss them in a bowl with the Pickle Phat or Original Dill Phat, put them back in the oven with the temp up from 325 to 375 to caramelize the sauce.
More to Come.......